Innovative refractance window drying technology
Refractance window drying is an innovative drying system that effectively utilizes conduction and radiation as heat transfer mechanisms and provides rapid drying with high quality. No previous study was conducted to produce kefir powder using refractance window drying. In the present study, the physical and microbiological properties of kefir powders produced by refractance window drying and freeze drying were compared during storage at 4 °C for 90 days. High drying temperature and thin spreading caused more colour changes in the samples. Refractance window drying of kefir resulted in a powder that had good flowability and low cohesiveness. Moreover, refractance window drying provided much better wettability, hygroscopicity and solubility compared to freeze drying.
Fractal dimension and lacunarity were used to study the structure and irregularities of dried jackfruit. SEM images were analyzed via the FracLac plug-in used in ImageJ software. The effect of high power airborne ultrasound and microwaves Refractance Window Dryer on convective drying effectiveness and quality of green pepper. Torringa E., Esveld E., Scheewe I., Berg R.V.D., Bartels P. Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms.
Therefore, a compromise among all influencing factors should be made (Vega-Mercado et al., 2001). Similarly, Ismail, Aly, and Atallah have found that the pH values of freeze-dried yoghurt powders with 0.11 mbar did not show a statistical difference from fresh yoghurts as well. In another study, Tontul, Ergin, Eroğlu, Küçükçetin, and Topuz determined the pH values of yoghurt powders lyophilised under 0.02 mbar pressure between 4.13 and 4.14. It is thought that these differences between the studies are due to the differences in pH values of the fresh yoghurts used in drying, rather than the process conditions. The content of bioactive compounds in the fresh and dehydrated samples was measured to evaluate the impact of the operating conditions on the quality of the final product.
However, selling fresh products may be very challenging due to the fact that these products spoil very fast. Therefore, local farmers help reducing cost of transporting products and at the same time ensure product freshness at the stores. Products should be offered at competitive prices that satisfy consumers’ demands. The mango ranks third in world consumption of tropical fruits .
Of the many methods, Drying is the oldest method used to delay food decomposition; other methods include the Infrared, Freeze, Convective hot-air and Natural sun-drying methods. Many of these methods are time-consuming or energy intensive and are also either too complicated or too expensive. The Refractance Window Drying technique is a new method of drying; typically used to convert liquid foods and related biomaterials into flakes, powders or sheets. However, its use in drying root tubers needs to be investigated. All the more so, in Africa and Asia, where cassava, yams and potatoes are important food crops; providing energy and food nutrients for over 500 million people. Current root tubers dehydration techniques are lengthy; usually taking a few days.
The solutions were dried at room temperature for approximately 20 h. Li et al. produced a starch-CMC-based film; samples were dried at room temperature for 12 h. They can offer new opportunities to design efficient packaging materials when prepared with CMC and polyvinylpyrrolidone . These works used the casting method to dry the films at laboratory scale. Considering the importance of the production of this type of film at the industrial level, a drying method that is scalable, continuous, and energy efficient is required. Cast-tape drying is a relatively new technique for dehydration and production of food powders.
The bulk density of different jackfruit powders was comparable with that reported for pineapple powder (0.579 g/cm3) and mango powder (0.638 g/cm3) . Barbosa J., Borges S., Amorim M., Pereira M.J.V., Oliveira A., Pintado M., Teixeira P. Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder. Drying impact on Piper borbonese was also studied and the changes in the color of the dried pepper by using convective drying at different temperatures (60 °C, 75 °C, 100 °C) were reported. Those changes can be controlled by applying different pre-treatments prior to drying such as blanching and sweating which included maintaining of the samples in a climatic chamber at 35 °C and 99% relative humidity for 24 h. Moreover, optimization of drying process including pre-treatments would definitely improve color of dried pepper. For instance, they concluded that correcting the blanching parameters would help to reduce not only the drying time but also the enzymatic browning .
Drinking water was provided for subjects to rinse their mouth between two drinks and five minutes time was given between each drink. A semi-trained panel of judges evaluated the organoleptic properties of black carrot beverage based on appearance, taste, colour, aroma, body, flavour, astringency, and overall acceptability. The "Hedonic scale" of consumer acceptability was used to calculate product acceptance31. Carotenoids extraction was based on the procedure described by Rodriguez-Amaya and Kimura30. 5 ml of each sample was homogenized using chilled acetone and filtered using a Büchner funnel.
Conditioned air supply manifold 120 at the discharge end 111 of the belt 110 provides conditioned air 102. According to another embodiment, the air injected into the dryer is ambient air taken from outside the room or outside the building in which the dryer is installed. 3 illustrates a dryer exhaust manifold, according to one embodiment. & Chakraverty, A. Thin layer convection-drying of mushrooms.
Refractance window drying is a novel drying technique to preserve precious nutrients in dried products at relatively low processing temperatures with reasonable capital costs (Nindo et al. 2003a). The main goal in the production of yoghurt powder is to store the product in a stable and readily utilisable form (Tamime & Robinson, 1999). Nevertheless, it is desired to have high content of yoghurt bacteria and good physical properties for yoghurt powder. Increase in FIR temperature from 50 to 60 °C reduced drying time by 10–19% without having any deleterious effect on quality.
Both proposed models showed a good fit of the experimental values, nevertheless, Midilli's model was the one with the best fit corresponding to the highest values of correlation coefficient and the lowest values of c2 and RMSE. The researchers have trained more than 20 farmers and agro-processors in the use of the technology and are working towards establishing a platform to facilitate community use of the technology. The scientists have already developed a laboratory scale RWD dryer, a batch dryer which can use biomass and electricity and a continuous dryer powered by electricity. Challenged with offering a solution to the substantial losses and improving market access with value-added products, due to the growing demand of nutritious products, the scientists explored options of using the RWD system as an option. Luckily, there is a new technology to help you dry your produce for a longer shelf-life.
Fractal dimension and lacunarity were used to study the structure and irregularities of dried jackfruit. SEM images were analyzed via the FracLac plug-in used in ImageJ software. The effect of high power airborne ultrasound and microwaves Refractance Window Dryer on convective drying effectiveness and quality of green pepper. Torringa E., Esveld E., Scheewe I., Berg R.V.D., Bartels P. Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms.
Therefore, a compromise among all influencing factors should be made (Vega-Mercado et al., 2001). Similarly, Ismail, Aly, and Atallah have found that the pH values of freeze-dried yoghurt powders with 0.11 mbar did not show a statistical difference from fresh yoghurts as well. In another study, Tontul, Ergin, Eroğlu, Küçükçetin, and Topuz determined the pH values of yoghurt powders lyophilised under 0.02 mbar pressure between 4.13 and 4.14. It is thought that these differences between the studies are due to the differences in pH values of the fresh yoghurts used in drying, rather than the process conditions. The content of bioactive compounds in the fresh and dehydrated samples was measured to evaluate the impact of the operating conditions on the quality of the final product.
However, selling fresh products may be very challenging due to the fact that these products spoil very fast. Therefore, local farmers help reducing cost of transporting products and at the same time ensure product freshness at the stores. Products should be offered at competitive prices that satisfy consumers’ demands. The mango ranks third in world consumption of tropical fruits .
Of the many methods, Drying is the oldest method used to delay food decomposition; other methods include the Infrared, Freeze, Convective hot-air and Natural sun-drying methods. Many of these methods are time-consuming or energy intensive and are also either too complicated or too expensive. The Refractance Window Drying technique is a new method of drying; typically used to convert liquid foods and related biomaterials into flakes, powders or sheets. However, its use in drying root tubers needs to be investigated. All the more so, in Africa and Asia, where cassava, yams and potatoes are important food crops; providing energy and food nutrients for over 500 million people. Current root tubers dehydration techniques are lengthy; usually taking a few days.
The solutions were dried at room temperature for approximately 20 h. Li et al. produced a starch-CMC-based film; samples were dried at room temperature for 12 h. They can offer new opportunities to design efficient packaging materials when prepared with CMC and polyvinylpyrrolidone . These works used the casting method to dry the films at laboratory scale. Considering the importance of the production of this type of film at the industrial level, a drying method that is scalable, continuous, and energy efficient is required. Cast-tape drying is a relatively new technique for dehydration and production of food powders.
The bulk density of different jackfruit powders was comparable with that reported for pineapple powder (0.579 g/cm3) and mango powder (0.638 g/cm3) . Barbosa J., Borges S., Amorim M., Pereira M.J.V., Oliveira A., Pintado M., Teixeira P. Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder. Drying impact on Piper borbonese was also studied and the changes in the color of the dried pepper by using convective drying at different temperatures (60 °C, 75 °C, 100 °C) were reported. Those changes can be controlled by applying different pre-treatments prior to drying such as blanching and sweating which included maintaining of the samples in a climatic chamber at 35 °C and 99% relative humidity for 24 h. Moreover, optimization of drying process including pre-treatments would definitely improve color of dried pepper. For instance, they concluded that correcting the blanching parameters would help to reduce not only the drying time but also the enzymatic browning .
Drinking water was provided for subjects to rinse their mouth between two drinks and five minutes time was given between each drink. A semi-trained panel of judges evaluated the organoleptic properties of black carrot beverage based on appearance, taste, colour, aroma, body, flavour, astringency, and overall acceptability. The "Hedonic scale" of consumer acceptability was used to calculate product acceptance31. Carotenoids extraction was based on the procedure described by Rodriguez-Amaya and Kimura30. 5 ml of each sample was homogenized using chilled acetone and filtered using a Büchner funnel.
Conditioned air supply manifold 120 at the discharge end 111 of the belt 110 provides conditioned air 102. According to another embodiment, the air injected into the dryer is ambient air taken from outside the room or outside the building in which the dryer is installed. 3 illustrates a dryer exhaust manifold, according to one embodiment. & Chakraverty, A. Thin layer convection-drying of mushrooms.
Refractance window drying is a novel drying technique to preserve precious nutrients in dried products at relatively low processing temperatures with reasonable capital costs (Nindo et al. 2003a). The main goal in the production of yoghurt powder is to store the product in a stable and readily utilisable form (Tamime & Robinson, 1999). Nevertheless, it is desired to have high content of yoghurt bacteria and good physical properties for yoghurt powder. Increase in FIR temperature from 50 to 60 °C reduced drying time by 10–19% without having any deleterious effect on quality.
Both proposed models showed a good fit of the experimental values, nevertheless, Midilli's model was the one with the best fit corresponding to the highest values of correlation coefficient and the lowest values of c2 and RMSE. The researchers have trained more than 20 farmers and agro-processors in the use of the technology and are working towards establishing a platform to facilitate community use of the technology. The scientists have already developed a laboratory scale RWD dryer, a batch dryer which can use biomass and electricity and a continuous dryer powered by electricity. Challenged with offering a solution to the substantial losses and improving market access with value-added products, due to the growing demand of nutritious products, the scientists explored options of using the RWD system as an option. Luckily, there is a new technology to help you dry your produce for a longer shelf-life.
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